With no cheese...
Since Shirlene, a very close friend of mine, gave me this recipe, it has always made a 'wow' impression on people. I've added pineapple pieces to the recipe, blueberries, strawberries, etc.
Usually I would make this desert in a pie dish, but not this time! I got out my muffin pan and decided to make each person their own portion.
The German student staying with us for 3 months, Nadine, wasn't so sure that I'll be able to lift each portion out of the form without it breaking apart... I wasn't so sure either ;-).
But I was up for the challenge!!! And it came out really good and tasting even better!
Ingredients:
Crust:
1x packet Tennis biscuits
100g butter OR white baking margarine
Filling:
1x tin Condensed Milk
250ml fresh Cream (refrigerated... it must be cold)
1/3 cup freshly squeezed Lemon juice
Method:
Crust:
NB. Spray your dish / pan / glass form with a non-stick spray.
NB. Spray your dish / pan / glass form with a non-stick spray.
Crush the Tennis biscuits, so that it looks like bread crumbs (no pieces). Microwave the butter / margarine for 10sec or so, just to get it soft enough to mix easily into the crushed biscuit. When it's all mixed in really well, press it firmly into your pie dish / muffin pan / desert glass... Then place the crust into the refrigerator while making the filling.
Filling:
Add the condensed milk and fresh cream into a mixing bowl and mix together with an electric mixer on medium speed. Now slowly add your lemon juice. The mixture will slowly stiffen up a bit. Remember to taste the mixture... it must not taste too sour. Usually a 1/3 cup is just enough.
Keep mixing for another 30 seconds.
The consistency of the mixture, should look like really soft ice cream or a milkshake.
Note: You can now also add blueberries or strawberries, etc to the mix, BUT remember to drain the fruit really well OR pat dry with a kitchen paper towel.
Spoon your mixture over the ready made crusts and place them back into the fridge for 30 minutes or more. The mixture will set in the fridge.
If you can make this desert a day before - I would recommend it. The crust absorbs some of the filling juices without it becoming soggy.
Oh yum!
Filling:
Add the condensed milk and fresh cream into a mixing bowl and mix together with an electric mixer on medium speed. Now slowly add your lemon juice. The mixture will slowly stiffen up a bit. Remember to taste the mixture... it must not taste too sour. Usually a 1/3 cup is just enough.
Keep mixing for another 30 seconds.
The consistency of the mixture, should look like really soft ice cream or a milkshake.
Note: You can now also add blueberries or strawberries, etc to the mix, BUT remember to drain the fruit really well OR pat dry with a kitchen paper towel.
Spoon your mixture over the ready made crusts and place them back into the fridge for 30 minutes or more. The mixture will set in the fridge.
If you can make this desert a day before - I would recommend it. The crust absorbs some of the filling juices without it becoming soggy.
Oh yum!
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| Pressing in the filling. Photo by Elaine Louw |
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| Adding the filling. Photo by Elaine Louw |
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| Some fresh strawberries on-top. Photo by Elaine Louw |
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| Eating time. Photo by Elaine Louw |
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